3/4 cup water
1 tablespoon butter
1/2 teaspoon salt
Instant mashed potatoes
2 eggs
3/4 cup milk
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 slices crisply cooked bacon

Preheat oven to 400 degrees F. Grease well 8 (2 3/4-inch) muffin cups.

Heat water, butter and salt to boiling point; stir in enough instant mashed potatoes for two servings. Mix well. Add eggs, 1 at a time, beating after each addition. Beat in milk.

Mix cornmeal, baking powder and salt; stir into potato mixture. Spoon into prepared muffin cups. Top with crumbled bacon. Bake for 20 minutes.

Yield: 8 muffins